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Heat oven to 425-F. Place racks in the top third and middle of the oven. Wipe mushroom caps clean with damp paper towels. In an small bowl, stir together oil, vinegar, garlic and herbs. Add salt and freshly ground pepper to taste. Bruch mushroom caps with oil mixture, working herbs and garlic into the gills on the underside of the mushrooms. Brush onion slices lightly with oil. Place mushroom caps and onion slices on a lightly greased baking sheet. Place mushrooms and onions on top rack of oven. Bake mushrooms 20 to 25 minutes, or until centers are just cooked through. Remove from oven and place cheese slices on top of mushroom caps. Return baking sheet to oven for 1 or 2 minutes, or until cheese melts. Place mushroom caps on rolls with onion slices. Add tomato and arugula and condiments such as mustard, mayonnaise or ketchup, as desired.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 26 | ||
Calories from Fat: 16 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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